Crusty Buttermilk Fried Chicken

Oxmoor House
4 servings


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1 (3- to 3 1/2-pound) broiler-fryer, cut up
2 cups buttermilk
1 cup self-rising flour
1 1/2 teaspoons salt
1 teaspoon pepper
Vegetable oil


Place chicken in a shallow pan, and pour buttermilk over top; cover and refrigerate overnight or at least 8 hours.

Remove chicken from liquid. Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag, and shake well. Repeat procedure with remaining chicken.

Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 20 minutes or until golden brown, turning once. Drain on paper towels.

Created date

February 2010